Can I make them in advance?

You can form the meatballs and store them in the fridge, covered (or in sealed containers) 3 days before you’re ready to cook them. Once they're cooked, they’ll last for 5 days in the fridge.

What could I use instead of tahini for the topping sauce?

Creamy labneh or Greek yogurt would be a great swap for tahini. Even garlicky aioli would work! Something thick is best so it doesn't drip off the meatballs.

Could I use something other than pomegranate seeds to top the meatballs with?

If you can't find them, use dried cranberries or nutty dukkah .

Mini Festive Lamb Meatballs

Name: Mini Festive Meatballs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: mediterranean
Ingredients: 1 lb (500g) ground lamb (or ground beef/turkey/chicken/pork); 1 small onion, grated (this helps the meatballs stay juicy); 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; 1 teaspoon smoked paprika; 1 teaspoon salt; 1 teaspoon chili flakes (plus extra for decorating); ½ cup flat-leaf parsley, finely chopped (plus extra for decorating); 3 garlic cloves, crushed; 1 tablespoon olive oil; 1/3 cup pomegranate seeds; 1/2 cup tahini; 1 lemon, juiced; 1/2 teaspoon salt; 1 garlic clove, crushed; Water, to thin

Description

Level up your holiday appetizer selection with these gorgeously juicy, very festive mini meatballs. Loaded with Mediterranean flavors, they’re dolloped with lemony tahini yogurt sauce and topped with pomegranate seeds for an easy, speedy party snack everyone will love.

Ingredients

Units Scale

For the mini meatballs -

1 lb (500g) ground lamb (or ground beef/turkey/chicken/pork)
1 small onion, grated (this helps the meatballs stay juicy)
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon chili flakes (plus extra for decorating)
1/2 cup flat-leaf parsley, finely chopped (plus extra for decorating)
3 garlic cloves, crushed
1 tablespoon olive oil
1/3 cup pomegranate seeds

For the garlicky tahini sauce -

1/2 cup tahini
1 lemon, juiced
1/2 teaspoon salt
1 garlic clove, crushed
Water, to thin

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Instructions

Mix the meatballs. If you’re cooking the meatballs in the oven, heat it to 425°F (220°C fan) and line a sheet pan with parchment paper. Add the ground meat, 1 teaspoon each of ground cumin, cinnamon, paprika, salt, and chili flakes to a mixing bowl, along with the grated (or finely diced) onion, 1/2 a cup of flat-leaf parsley leaves, and 3 crushed garlic cloves. Use either your hands (wear gloves if you like) or a spatula to mix everything well – you want the spices and onion to be evenly distributed throughout the meat.
Form the meatballs. I find it’s easiest to do this with damp hands – this way the mixture won’t stick as much to your hands and make a mess. If you’re cooking the meatballs in the oven or air fryer, you can place the formed balls straight on your lined oven tray or your air fryer basket – if you’re cooking them on the stove top, get a large plate out to put them on. Scoop up about a tablespoon of the mixture, then roll it into a ball in your hands. Repeat with the rest of the mixture. You should get around 30 small meatballs.
Cook the meatballs. If you’re using the oven: place your meatballs on the prepared tray in the oven for 15 to 20 minutes, until they’re lovely and brown – to get them really charred, pop them under the broiler (grill) for another 5 or so minutes. If you’re cooking them on the stovetop: heat 1 tablespoon of olive oil in a frying pan, and set it over medium-high heat. Turn the heat to high, then add the meatballs, and cook for 5 or so minutes, tossing them around so they cook evenly. You may need to do this in batches, depending on the size of your pan. Or, air fry at 400°F (200°C) for 10 minutes, giving them a shake halfway through.
Make the tahini sauce. Use a fork to mix 1/2 cup tahini with the lemon juice, the crushed garlic, and a pinch of salt, then drizzle in enough water, mixing as you go, until the sauce is the consistency of heavy (double) cream. Start with 1/4 cup of water and keep adding from there. It will look like the sauce has split and won’t come together, but I promise it will! It will also thicken up as it sits, so don’t worry if you think it’s a bit runny. And if it IS too runny, just add a little more tahini to thicken it up.
Garnish and serve. Arrange the meatballs on a serving plate, then dollop a little tahini sauce on top of each. Add a couple of pomegranate seeds, then scatter the flat-leaf parsley and chili flakes all over. Serve with more tahini sauce on the side, for dipping.

Notes

PREP AHEAD: Mix and roll the meatballs up to three days before you want to serve them, then just cook them when you’re ready. You could also freeze them – pop them into the freezer on a tray, then when they’re solid, store them in ziplock bags. Cook them straight from frozen (pop them into the oven and add 10 or so minutes to the cooking time).

INGREDIENT NOTES: Go for lamb that isn’t too lean – you want some fat to help create a juicy meatball. We’re grating the onion here, rather than dicing it, because it releases more liquid this way, which will also help keep them juicy and moist. You can skip the chilli flakes if you like.

SUBSTITUTIONS: Instead of tahini sauce, use creamy labneh or thick Greek yogurt, or even egg-free garlic aioli would be lovely.

Prep Time: 10
Cook Time: 15
Category: appetizers
Method: oven
Cuisine: mediterranean

Nutrition

Serving Size: 3 meatballs
Calories: 230
Sugar: 1g
Fat: 20.1g
Saturated Fat: 5.6g
Carbohydrates: 4.3g
Fiber: 1.3g
Protein: 10.1g